文献
J-GLOBAL ID:201602277606459930
整理番号:16A0919590
低免疫原性マフィンの開発:バッターのレオロジー,品質特性,微細構造,免疫化学バリデーション
Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation
著者 (4件):
Ashwini
(Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, India)
,
Umashankar K.
(Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, India)
,
Rajiv Jyotsna
(Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, India)
,
Prabhasankar P.
(Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, India)
資料名:
Journal of Food Science & Technology
(Journal of Food Science & Technology)
巻:
53
号:
1
ページ:
531-540
発行年:
2016年01月
JST資料番号:
E0090C
ISSN:
0022-1155
CODEN:
JFSTAB
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)